Mooncakes

Ingredients

• all-purpose flour100g
• golden syrup60g
• vegetable oil25g
• lye water.5 tsp
• lotus seed paste200g
• Optional: 1 salted egg yolkAs needed
• egg for egg wash1 piece

Instructions

1. 1

   Step 1

   To make the dough, mix together 100g of all-purpose flour, 60g of golden syrup, 25g of vegetable oil, and 1/2 tsp of lye water. Knead into a smooth dough and let it rest for 30 minutes.

2. 2

   Step 2

   Divide the dough and 200g of lotus seed paste into equal portions. Flatten a piece of dough, wrap it around a portion of lotus seed paste, and roll it into a ball.

3. 3

   Step 3

   If using, press a salted egg yolk into the center of the lotus seed paste before wrapping.

4. 4

   Step 4

   Lightly dust a mooncake mold with flour and press the filled ball into the mold.

5. 5

   Step 5

   Gently push the mooncake out of the mold and place it on a baking sheet.

6. 6

   Step 6

   Preheat the oven to 180°C (350°F). Bake for 5 minutes, then remove and brush with an egg wash.

7. 7

   Step 7

   Return to the oven and bake for another 10-15 minutes, or until golden brown.

8. 8

   Step 8

   Let the mooncakes cool completely before storing. They are best eaten after a day or two, allowing the skin to soften and become oily.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mooncakes works well as a short-term grab-and-go option when stored in a sealed container in the fridge.